Marinated beets with horseradish

Photo by Kirk McCoy for the LA Times

I used to hate beets because they tasted like dirt, in a bad way. Now I love beets because they taste like dirt, in a good way. You know, earthy.

Recipe for Mozza's marinated beets with horseradish.


Mozza's marinated beets with horseradish

Total time: 1 hour, 10 minutes, plus cooling time
Servings: 6 to 8
Adapted from executive chef Matt Molina of Mozza

2 pounds beets
5 sprigs fresh thyme
1/4 cup extra-virgin olive oil
Salt
Freshly-ground black pepper
1/4 cup apple cider vinegar
1/2 cup freshly-grated (or puréed) horseradish
3 tablespoons Dijon mustard

1. Heat the oven to 400 degrees. In a large bowl, toss the beets with the thyme, olive oil, one-half teaspoon salt and one-eighth teaspoon pepper.

2. Transfer the beets to a roasting pan and cover with foil. Roast the beets until they are tender and can easily be pierced with a knife, about 1 hour. Remove from the oven and set aside to cool.

3. Rub the cooled beets with a towel to remove the skins, then dice them into half-inch pieces and place in a large bowl. Stir in the vinegar, horseradish and mustard and season to taste with salt and pepper. Makes about 4 cups.

Each of 8 servings: 124 calories; 2 grams protein; 14 grams carbohydrates; 3 grams fiber; 7 grams fat; 1 gram saturated fat; 0 cholesterol; 366 mg. sodium.

via the Los Angeles Times